As I sit waiting and waiting and waiting for Terminix to get here, I thought it would be a good use of my time to post a new recipe for my blog. This one is for Instant Pot Black Bean Soup. With the aid of an instant pot, there is no need to plan this simple meal out in advance because no bean soaking is necessary. The best part? It will take far less time to prepare this soup than it will for you to wait for Terminix to arrive. In fact, you can make it, eat it, store the leftovers, and eat it again for dinner before Terminix ever comes to your house.
And, do you want to know why I'm waiting on Terminix? Ants. Here it is, in springtime Maryland with temperatures still making it absolutely feel like winter, and we have an ant problem. Let's just say that two weeks ago a certain hamster named Avery escaped from the loose top of her cage and has not been seen since. The Edmonds family leaves for the Outer Banks shores during our spring break to come home to ants. It's not an infestation, mind you, but too many to ignore.
I cleaned out cabinets. I got rid of all of the candy hidden away, not that I found them in the cabinets, but I wasn't taking any chances. When I kept seeing them, I tracked them down to what appeared to be their hub, their central location, their gathering place. And, what I noticed was that they were coming from underneath a set of cabinets. When I started looking at the floorboards, I noticed holes big enough for one very tiny hamster to get in and possibly never to come out. Oh, the horror!
Now, I am not certain she's in there. However, I am certain that Terminix will handle this business for me. Only, they've yet to show up! Ugh...ugh...ugh.
So, if that got you in the mood for a good bowl of satisfying and comforting black bean soup, then you're in luck. This simple soup is made even more simple with the aid of my very favorite Christmas gift, the Instant Pot. Most of the recipes I have dabbled with in the instant pot have been bean recipes. I've always loved recipes with beans. Seeing as though I'm not much of a meat eater, beans are the perfect substitute when you want to eat something filling and satisfying but without the added meat to drag you down.
There is nothing wrong with using canned beans in your recipes for black beans, hummus, and chana masala. Up until the instant pot, I only used the beans in the cans. However, the taste of cooked, dried beans is so much better that I can't see myself going back to the cans unless I'm in a pinch. They aren't cooked instantly. I'll just put that out there. You still need to allow time for them. However, what's 45 minutes of cooking in an instant pot versus soaking beans overnight and cooking over the stove for two hours. No soup is worth waiting that long...at least for those of us who aren't always great about planning ahead.
These beans are good on their own as a soup with a dollop of sour cream and melty cheese on top. You can also pour them over rice or polenta like we did with our leftovers later in the week. They freeze well and are perfect for lunch or a light dinner any time.
Update on Terminix: No shows. Phone call revealed that someone claims to have come by between 5 and 7pm on Saturday evening. A lie since someone was at our house the entire day and night. An apology followed. Now waiting for morning phone call to get someone out ASAP...only it's already the afternoon and NO PHONE CALL. Testiness is turning to overall anger, folks.
Instant Pot Black Bean Soup
by Christy Edmonds April-10-2018
Using black beans cooked in an instant pot, this soup is full of vegetables and hearty black beans that can be served as is or topped with cheese, sour cream, and avocado.
- 1 large Shallot, diced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 3 Garlic Cloves, minced
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 pound Dried Black Beans
- 1 Tablespoon Kosher Salt
- 32 ounces Chicken or Veggie Broth
- 1 cup Water
- 15.8 ounce can Diced Tomatoes in juices
- 4.5 ounce can Chopped Chiles
- 1 Bay Leaf
- optional cilantro, chopped
- optional cheddar cheese
- optional avocado, chopped
- optional sour cream
1. Using the saute function, heat 2 tablespoons of the olive oil in the pressure cooker. Stir in the onion, garlic, and bell peppers. Saute until soft and golden, about 15 minutes. Stir in the cumin, chili powder, and salt.
2. Pour in the black beans, broth, water, diced tomatoes in their juices, chopped chiles, and the bay leaf. Stir to mix all of the ingredients together.
3. Cover, and cook on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren't cooked through, cook on high pressure for five more minutes and then release the pressure manually.
4. While the soup is cooking, prepare the toppings of your choosing (listed as "optional" above).Serve in bowls with whatever toppings you'd like. The soup is hearty enough to serve over rice as an entree or to use in burrito bowls like we did later in the week. And, for the truly prepared, it also freezes quite well for later eating.
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Yield: 6 servings